Strawberry Shortcake Pancakes
Fluffy pancakes layered with fresh strawberries and whipped cream, delivering a sweet breakfast reminiscent of classic strawberry shortcake. Quick to make with just 35 minutes of hands-on time and designed for a light, cloud-like texture.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1 cup milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 cup fresh strawberries, sliced
- Whipped cream, for serving
Instructions
- Combine flour, sugar, and baking powder in a large bowl
- Whisk milk, egg, and melted butter in a separate bowl
- Pour wet ingredients into dry ingredients; stir until just combined
- Preheat non-stick skillet over medium heat
- Pour 1/4 cup batter per pancake on the skillet
- Cook 2-3 minutes per side until golden brown
- Stack pancakes on a plate, top with strawberries and whipped cream
Notes
Use fresh or thawed frozen strawberries for best results
Avoid overmixing to maintain fluffy texture
Add vanilla extract to wet ingredients for extra flavor
Keep pancakes warm in a 200°F (90°C) oven during cooking
For dietary swaps: use whole wheat flour or dairy-free milk
Avoid overmixing to maintain fluffy texture
Add vanilla extract to wet ingredients for extra flavor
Keep pancakes warm in a 200°F (90°C) oven during cooking
For dietary swaps: use whole wheat flour or dairy-free milk